Bucatini w/ pancetta pecorino & black pepper - hb

Yield: 2 servings

Measure Ingredient
\N \N Sea salt
8 ounces Dried Italian bucatini
2 ounces Pancetta (or very lean top quality bacon blanched for 1 minute in boiling water & drained thoroughly), cut into matchsticks
1 tablespoon Extra-virgin olive oil
1 cup Freshly grated pecorino cheese
\N \N Freshly ground black pepper to taste

In a large pot, bring 3 quarts of water to a rolling boil. Add 1½ T salt and the bucatini, stirring to prevent the pasta from sticking.

Cook until al dente. Drain the pasta, leaving a few drops of water clinging to the bucatin1 so that the sauce will adhere.

Meanwhile, in a large skillet, combine the pancetta or bacon and oil over moderate heat. Saute until the pancctta or bacon is a rosy color but not crisp, 2 to 3 minutes. Add the drained pasta to the skillet and, using two forks, toss quickly and thoroughly with the pancetta. Add the cheese, sprinkle generously with black pepper, and toss again. Cover and let rest over low heat for 1 minute to allow the pasta to absorb the sauce. Serve immediately. Serves 2 as a main course, 4 as a first course.

House Beautiful/May/94 Scanned & fixed by DP & GG

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